Recipe: Salami Chips with Grainy Mustard Dip

Today on the show we highlight Super Bowl snacks and this version of the chip/dip combo is perfect for game day. If you’ve ever crisped up prosciutto, either on it’s own and tossed into a salad or wrapped around a piece of asparagus, then you know how delicious crispy cured meat can be. This recipe for Salami Chips with Grainy Mustard Dip comes from Cynthia Nims’ book Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites published by Ten-Speed Press.

In the book she writes that the recipe is so easy that she was almost embarrassed to include it in the book. And while the preparation is easy, sourcing the right size and slice of salami is an important step. Cynthia says to “find a salami that’s 11/2 to 21/2 inches in diameter, for easy snacking size. If it’s not presliced and there’s a deli slicer in the store, ask to have it thinly sliced for you. Otherwise do your best to cut very thin, even slices with your sharpest knife.”

Check back for more Super Bowl recipe ideas in the next few days and hear Cynthia talk about her Five Spice Duck Skin here.

Salami Chips with Grainy Mustard Dip

Makes 6-8 Servings

Grainy Mustard Dip

1/4 cup sour cream

1/4 cup top-quality mayonnaise

2 tablespoons Dijon mustard

2 tablespoons grainy mustard

8 ounces thinly sliced salami

To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.

Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.

Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.

Arrange the salami chips in a bowl or on a plate, with the dip alongside.

A note from Cynthia:Feel free to play around with different types of salami for this recipe. I’m lucky to live in the hometown of Salumi, the little sliver of meat-lover’s heaven here in Seattle, founded by master salumist Armandino Batali and carried on today by his daughter Gina Batali and son-in-law Brian D’Amato. I love the results from crisping up the sopressata and finocchiona from Salumi for this snack. I’ve noticed Salumi products in some top-flight delis and specialty food shops around the country. But use any really good salami you can find. I’ve also used mainstream salami available at the grocery store with decent results as well.

“Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer Martiné.”